Cardamom Spiced Carrot Cupcakes Recipe By Tasty

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
• Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
• In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
• In a small bowl, beat together the eggs and vanilla extract.
• Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
• Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
• Finish making the cupcakes according to your desired variation.
• For the Cardamom-Spiced Carrot Cupcakes: When making the batter, add the cardamom to the dry ingredients. Gently fold in the carrots and 1⅓ cups Fisher Pecans. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
• Meanwhile, make the orange, cardamom, and ginger-spiced cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the orange zest, cardamom, and ginger, and beat until incorporated. Transfer the frosting to a piping bag fitted with a large round tip. Refrigerate until ready to use.
• To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the edges with the remaining cup of Fisher Pecans.
• Enjoy!

Steps:

• Heat the oven to 350°F and arrange the rack in the middle.
• Coat two 8-inch cake pans with butter and flour, and tap out any excess flour. Set aside.
• Combine flour, baking powder, cardamom, cinnamon, baking soda, ginger, and salt in a large bowl, and whisk to aerate and break up any lumps. Set aside.
• Combine eggs, sugar, oil, buttermilk, and vanilla in a large bowl, and whisk until eggs are broken up and mixture is thoroughly combined. Using a rubber spatula, fold in flour mixture until just combined. Fold in carrots and walnuts until evenly mixed.
• Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes.
• Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
• For the Frosting:.
• Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
• Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
• For the Assembly:.
• To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don't worry about looks at this point-this is just a crumb layer, and it will be covered up later.)
• Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.
• Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it's as even as possible. Serve.

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use.
• In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined.
• In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter.
• Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks.
• While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined.
• To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve.

Steps:

• Preheat the oven to 350˚ F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
• To make the cake, add the tea bags to a mug of the boiling water and let them steep for 5 minutes before discarding the bags. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, pepper and cardamom. Set aside.
• In a separate bowl, add the muscovado sugar, eggs and tea, mixing until combined before stirring in the oil. Tip in the carrots and fold them in so they're evenly distributed. Fold in the flour mixture until just incorporated, making sure there are no pockets of flour hiding near the bottom.
• Divide the batter evenly between the two pans and bake for 35 to 40 minutes, or until the cakes are nicely browned and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then turn them out onto a rack.
• To make the frosting, beat the butter and confectioners' sugar with an electric mixer for 3 to 5 minutes, or until pale and smooth. Beat in the cream cheese until combined.
• To assemble, place one cake layer on a cake stand. Spoon one-third of the frosting on top and push right to the edges. Place the second cake topside down in order to give you a flat top. Add the rest of the frosting, spreading it evenly with an offset spatula. Scatter the walnuts on top of the cake.

Steps:

• Preheat oven to 350 degrees. Line muffin cups with liners.
• Beat together the eggs and white and brown sugars in a bowl. Mix in oil and vanilla. Fold in carrots and pineapple.
• In a separate bowl, sift and then mix the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Add coconut.
• Add dry ingredients into the carrot mixture until evenly moist. Fold in nuts. Transfer to prepared muffin cups.
• Bake 25 minutes, or until toothpick inserted in the center comes out clean. Cool completely on wire racks before topping with frosting.
• If you're making mini cupcakes, bake at 350 for 11 - 13 minutes.
• Frosting:.
• Mix cream cheese and butter until creamy and light.
• Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
• Mix in cardamom and vanilla until fully integrated.
• Pipe onto cooled cupcakes.

Steps:

• Cake:
• Place a rack in middle of oven; preheat to 350°F. Lightly coat bottom and sides of a 9"-diameter cake pan with oil. Line bottom of pan with a round of parchment paper and smooth to eliminate any air bubbles.
• Grate carrots on the large holes of a box grater. Measure out 2½ cups (lightly packed; 250 g); reserve remaining carrots for another use (like raita!).
• Set a fine-mesh sieve over a measuring glass and place next to stove. Heat butter in a medium saucepan over medium until foaming, about 2 minutes. Add pistachios and cook, stirring often, until butter browns and nuts smell toasty, about 5 minutes. (Butter will get very foamy and it will be hard to see what's going on, so once the foam is golden brown, remove pan from heat every 10 seconds to check how the nuts are browning.) Pour mixture through prepared sieve, scraping in all of the browned bits; set nuts and butter aside.
• Crack eggs into a large bowl; add brown sugar, granulated sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Using an electric mixer on high speed, beat 3 minutes (mixture should be thick, pale, and increased in volume). Decrease speed to medium-high and gradually stream in reserved brown butter (including browned bits); beat until combined. Coarsely chop reserved pistachios. Using a rubber spatula, fold in flour until almost completely combined, then add nuts and carrots and continue to fold until everything is incorporated. Scrape batter into prepared pan; smooth surface. Place pan on a clean smooth surface and give it a fast 360-degree spin (this pushes the batter up the sides of the pan and minimizes doming during baking).
• Bake cake until deeply browned and a tester inserted into the center comes out clean, 50-55 minutes. Let cake cool in pan. Run a small offset spatula or butter knife around perimeter of cake to loosen. Place a plate upside down over cake and invert cake onto plate (leave flat side up). Remove parchment paper.
• Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
• Glaze and assembly:
• Place a small plate in the freezer. Cook carrot juice, cream, granulated sugar, and salt in a small saucepan over high heat (do not stir) until thick like lava, 8-10 minutes. Mixture will initially bubble and foam vigorously and look like it's going to boil over, but it won't! Don't be tempted to reduce the heat; the bubbling will subside and mixture will thicken. You want it to be thick enough to stick to the cake, but do not let it brown. Test glaze by putting a small dollop onto the cold plate: When you run your finger through the glaze, it should leave a defined trail.
• Once the glaze is thick enough, remove pan from heat and stir in butter. Let cool until you can comfortably hold your finger in it (if it's too hot, it will run right off the cake), about 15 minutes.
• Stir glaze well and pour over center of cake, nudging to the edges with offset spatula or butter knife. Pop any air bubbles with a toothpick. Let glaze cool at least 10 minutes before slicing cake.

Steps:

• Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
• In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
• Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners' sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired. Store in the refrigerator.

Steps:

• Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
• In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
• In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
• Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
• While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
• Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
• Slice the bread and serve with a smear of frosting.
• Enjoy!